SUBJECT
FOOD & NUTRITION
"Fasting of the body is food for the soul."
St John Chrysostom
SUBJECT
Why Food & Nutrition Matters
“I am the bread of life. Whoever comes to me will never go hungry.”
Food and Nutrition equips students with essential life skills.
Through cooking and understanding nutrition, students learn how to make informed choices, care for their health and develop confidence in preparing food for themselves and others.
MISSION
Our Approach
The Food Preparation and Nutrition Department develops confident, capable and independent learners.
Students are encouraged to explore food creatively while building practical skills and understanding of nutrition, health and wellbeing. Cooking is taught as both a life skill and a form of personal expression.
LEARNING
From Year 7 to GCSE
At Key Stage 3, students take part in both practical and theory lessons, developing skills in cooking, nutrition and food safety.
At Key Stage 4, students can study GCSE Food Preparation and Nutrition (AQA), combining practical cookery with a deeper understanding of diet, health and food science.
SKILLS
What Students Develop
Practical Skills
- Planning, preparing and cooking a range of dishes
- Using equipment safely and effectively
Understanding
- Knowledge of nutrition, diet and health
- Understanding food science and ingredients
Independence
- Making informed food choices
- Developing confidence in the kitchen
Safety
- Applying food hygiene and safety practices
- Understanding risk and responsibility
Creativity
- Exploring flavours, techniques and presentation
- Developing personal approaches to cooking
CURRICULUM
Key Areas of Study
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
LITERACY
Understanding Food & Nutrition
Students learn to:
- Use subject-specific vocabulary accurately
- Understand and explain key concepts
- Interpret information related to food and health
- Apply knowledge across science, maths and English
